My daughter and son in law requested a chocolate chip cookie dough cheesecake for their birthday this year. A couple of clicks of the mouse to the Philadelphia Cream Cheese website and voila! They loved the cheesecake.
2 pkg.
(8 oz. each) Philadelphia Cream Cheese, softened
1/2 cup
sugar
1/2 t.
vanilla
2 eggs
3/4 cup
prepared or refrigerated chocolate chip cookie dough, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
Preheat oven to 350°F. Beat cream cheese, sugar
and vanilla in large bowl with electric mixer on medium speed until
well blended.
Add eggs; mix just until blended.
Remove 1/2 cup of the dough; drop by teaspoonfuls into batter. Stir gently until well blended.
Pour into crust. Top with level teaspoonfuls of the remaining 1/4 cup cookie dough. Bake 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Add eggs; mix just until blended.
Remove 1/2 cup of the dough; drop by teaspoonfuls into batter. Stir gently until well blended.
Pour into crust. Top with level teaspoonfuls of the remaining 1/4 cup cookie dough. Bake 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
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